EP0155203A2 - Méthode et composition pour produits comestibles cuits au four et de consistance tendre à période de stockage prolongé et gel comestible de consistance ferme à utiliser dans celles-ci - Google Patents
Méthode et composition pour produits comestibles cuits au four et de consistance tendre à période de stockage prolongé et gel comestible de consistance ferme à utiliser dans celles-ci Download PDFInfo
- Publication number
- EP0155203A2 EP0155203A2 EP85400242A EP85400242A EP0155203A2 EP 0155203 A2 EP0155203 A2 EP 0155203A2 EP 85400242 A EP85400242 A EP 85400242A EP 85400242 A EP85400242 A EP 85400242A EP 0155203 A2 EP0155203 A2 EP 0155203A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- edible
- dough
- composition
- viscous liquid
- gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 239000004299 sodium benzoate Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 239000004324 sodium propionate Substances 0.000 description 1
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 1
- 235000010334 sodium propionate Nutrition 0.000 description 1
- 229960003212 sodium propionate Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT85400242T ATE72093T1 (de) | 1984-02-16 | 1985-02-13 | Verfahren und zusammensetzung fuer zarte essbare baeckereiprodukte mit langer lagerbestaendigkeit und ein essbares gel von fester konsistenz zur verwendung darin. |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/293,924 US4444799A (en) | 1981-08-18 | 1981-08-18 | Method and composition for producing soft edible baked products and an edible firm gel for use therein |
| US58036584A | 1984-02-16 | 1984-02-16 | |
| US580365 | 1984-02-16 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| EP0155203A2 true EP0155203A2 (fr) | 1985-09-18 |
| EP0155203A3 EP0155203A3 (en) | 1988-05-25 |
| EP0155203B1 EP0155203B1 (fr) | 1992-01-29 |
Family
ID=39643946
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP82401534A Expired EP0072758B1 (fr) | 1981-08-18 | 1982-08-13 | Composition comestible gélifiée de consistance ferme pour produit de boulangerie à conservation prolongée et procédé pour sa fabrication |
| EP85400242A Expired - Lifetime EP0155203B1 (fr) | 1981-08-18 | 1985-02-13 | Méthode et composition pour produits comestibles cuits au four et de consistance tendre à période de stockage prolongé et gel comestible de consistance ferme à utiliser dans celles-ci |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP82401534A Expired EP0072758B1 (fr) | 1981-08-18 | 1982-08-13 | Composition comestible gélifiée de consistance ferme pour produit de boulangerie à conservation prolongée et procédé pour sa fabrication |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US4444799A (fr) |
| EP (2) | EP0072758B1 (fr) |
| JP (3) | JPS5831932A (fr) |
| AU (2) | AU560832B2 (fr) |
| CA (2) | CA1172096A (fr) |
| DE (2) | DE3273609D1 (fr) |
| DK (1) | DK300082A (fr) |
| ES (3) | ES8307457A1 (fr) |
| IE (1) | IE57879B1 (fr) |
| IN (1) | IN164120B (fr) |
| NZ (2) | NZ201611A (fr) |
| PH (1) | PH21732A (fr) |
| ZA (2) | ZA824825B (fr) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4752484A (en) * | 1986-12-23 | 1988-06-21 | The Procter & Gamble Company | Dual-textured cookie products containing a unique saccharide mixture |
| US4781938A (en) * | 1986-12-23 | 1988-11-01 | The Procter & Gamble Company | Shelf-stable snack product |
| WO1998058549A1 (fr) * | 1997-06-24 | 1998-12-30 | Fuisz Technologies Ltd. | Procede de preparation de confiserie par hydratation positive et produit obtenu |
| US6517886B1 (en) * | 1997-06-24 | 2003-02-11 | Biovail Corporation International | Positive hydration method of preparing confectionery and the resulting product |
Families Citing this family (44)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4444799A (en) * | 1981-08-18 | 1984-04-24 | Nabisco, Inc. | Method and composition for producing soft edible baked products and an edible firm gel for use therein |
| NZ210114A (en) * | 1983-11-15 | 1987-02-20 | Nabisco Brands Inc | Shelf-stable biscuit dough with low water activity |
| US4795655A (en) * | 1984-02-08 | 1989-01-03 | Nabisco Brands, Inc. | Simulated egg treats for pets |
| US4881889A (en) * | 1984-02-08 | 1989-11-21 | Nabisco Brands, Inc. | Arcuate mold element for rotary dough molder |
| DK148784D0 (da) * | 1984-02-29 | 1984-02-29 | Nexus Aps | Pulverprodukt |
| US4668519A (en) * | 1984-03-14 | 1987-05-26 | Nabisco Brands | Reduced calorie baked goods and methods for producing same |
| US4910029A (en) * | 1984-10-03 | 1990-03-20 | Nabisco Brands, Inc. | Shelf-stable multitextured cookies having visually apparent particulate flavoring ingredients |
| US5223292A (en) * | 1984-11-09 | 1993-06-29 | Nabisco, Inc. | Method and dough compositions for making shelf-stable soft or chewy cookies |
| US4961941A (en) * | 1985-02-15 | 1990-10-09 | Nabisco Brands, Inc. | Shelf-stable multi-textured cookies |
| NZ215006A (en) * | 1985-02-15 | 1989-08-29 | Nabisco Brands Inc | Shelf stable multi-textured cookies |
| US5080919A (en) * | 1985-02-15 | 1992-01-14 | Nabisco Brands, Inc. | Cookies with reduced sucrose content and doughs for production thereof |
| US4961942A (en) * | 1985-02-15 | 1990-10-09 | Nabisco Brands, Inc. | Shelf-stable multi-textured cookies |
| IT1187154B (it) * | 1985-04-01 | 1987-12-16 | Italgel Spa | Procedimento per la preparazione di paste alimentari dolci cotte al forno (tipo pan di spagna) da utilizzarsi a basse temperature |
| US5023099A (en) * | 1985-05-24 | 1991-06-11 | Nabisco Brands, Inc. | Method for producing soft cookies having bloom resistance |
| EP0206850A3 (fr) * | 1985-05-24 | 1988-08-31 | NABISCO BRANDS, Inc. | Biscuits tendres résistant au blanchiment gras |
| US4840803A (en) * | 1985-10-10 | 1989-06-20 | Nabisco Brands, Inc. | Process and dough composition for producing multi-textured cookies containing hard fats |
| US4717570A (en) * | 1985-10-10 | 1988-01-05 | Nabisco Brands, Inc. | Process and dough composition for producing multi-textured cookies |
| US4894246A (en) * | 1985-10-10 | 1990-01-16 | Nabisco Brands, Inc. | Processes and dough compositions for producing cookies containing low-melting fat |
| US4722849A (en) * | 1985-10-10 | 1988-02-02 | Nabisco Brands, Inc. | Process for preparing chocolate chip cookies containing low melting fat and product |
| US4717577A (en) * | 1985-10-10 | 1988-01-05 | Nabisco Brands, Inc. | Producing multi-textured cookies containing gum |
| US4861604A (en) * | 1986-07-01 | 1989-08-29 | Frito-Lay, Inc. | Sheetable thermostable filling composition |
| US4707374A (en) * | 1986-11-12 | 1987-11-17 | Frito-Lay, Inc. | Thermostable edible creme |
| US4873098A (en) * | 1987-10-15 | 1989-10-10 | Nabisco Brands, Inc. | Method for controlling the spread of soft cookies |
| US4940595A (en) * | 1987-10-27 | 1990-07-10 | The Pillsbury Company | Controlling the texture of microwave brownies |
| US4933196A (en) * | 1987-10-27 | 1990-06-12 | The Pillsbury Company | Controlling the texture of microwave brownies |
| US4853236A (en) * | 1988-03-18 | 1989-08-01 | General Mills, Inc. | Dual textured food piece of enhanced stability |
| US4847098A (en) * | 1988-03-18 | 1989-07-11 | General Mills, Inc. | Dual textured food piece of enhanced stability |
| WO1991016675A1 (fr) * | 1990-04-06 | 1991-10-31 | Applied Biosystems, Inc. | Laboratoire de biologie moleculaire automatise |
| US5385747A (en) * | 1992-07-23 | 1995-01-31 | Mama Tish's Italian Specialties, Inc. | Process for making a fruit gel composition in squeeze container |
| WO1994012054A1 (fr) * | 1992-12-01 | 1994-06-09 | Orchid Island Technologies, Inc. | Composition et procede de preparation de produits alimentaires a teneur reduite en graisse |
| US5866189A (en) * | 1996-01-12 | 1999-02-02 | Nestec S.A. | Process of modifying texture of food products |
| US6482465B1 (en) | 1997-06-24 | 2002-11-19 | Biovail Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
| US5932270A (en) * | 1997-07-09 | 1999-08-03 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| US6579546B1 (en) * | 2001-01-03 | 2003-06-17 | Brechet & Richter Company | Method of making microwavable yeast-leavended bakery product containing dough additive |
| US20030206994A1 (en) * | 2001-01-03 | 2003-11-06 | Brechet & Richter Company | Microwave baking additive |
| US20080280003A1 (en) * | 2005-08-03 | 2008-11-13 | Coyle Heide C | Batter-Like Compositions and Methods of Preparing and Using Same |
| WO2007019240A2 (fr) * | 2005-08-03 | 2007-02-15 | General Mills Marketing, Inc. | Compositions de type pate contenant un agent stabilisant et procedes de preparation et d'utilisation associes |
| US8637106B2 (en) * | 2005-08-03 | 2014-01-28 | General Mills, Inc. | Low-fat batter-like compositions and methods of preparing and using same |
| US20070082026A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for reducing food intake and controlling weight |
| US20070082085A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Compositions and methods for reducing food intake and controlling weight |
| EP2225956A1 (fr) * | 2009-02-20 | 2010-09-08 | Nestec S.A. | Compositions d'aliments en gel |
| US8802176B2 (en) | 2010-01-11 | 2014-08-12 | Scott A. Lange | Edible baking liner |
| US20110171352A1 (en) * | 2010-01-11 | 2011-07-14 | Scott Lange | Edible Baking Liner |
| JP4818487B1 (ja) * | 2011-01-24 | 2011-11-16 | 成根 李 | 工具ホルダ及び工作機械 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4163805A (en) * | 1975-12-24 | 1979-08-07 | Scm Corporation | Reconstituted food product |
| FR2462105A1 (fr) * | 1979-08-01 | 1981-02-13 | Quaker Oats Ltd | Procede pour fabriquer un produit alimentaire d'imitation contenant un alginate, morceaux de viande, fruits et autres produits alimentaires obtenus |
| EP0031718A2 (fr) * | 1979-12-26 | 1981-07-08 | THE PROCTER & GAMBLE COMPANY | Produit alimentaire sous forme de pâtes et de biscuits et procédé pour sa préparation |
| EP0040048A1 (fr) * | 1980-05-08 | 1981-11-18 | Merck & Co. Inc. | Fibres d'alginate de calcium |
| EP0072758A1 (fr) * | 1981-08-18 | 1983-02-23 | NABISCO BRANDS, Inc. | Composition comestible gélifiée de consistance ferme pour produit de boulangerie à conservation prolongée et procédé pour sa fabrication |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3119697A (en) * | 1962-01-09 | 1964-01-28 | Nat Pectin Products Company | Agar preparation and process of producing the same |
| US3342612A (en) * | 1965-01-26 | 1967-09-19 | Marine Colloids Inc | Dessert gel |
| US3352688A (en) * | 1966-07-13 | 1967-11-14 | Kelco Co | Bake stable bakery filling product and method |
| US3362831A (en) * | 1966-12-19 | 1968-01-09 | Gen Foods Corp | Artificial fruits and vegetables |
| US3493382A (en) * | 1967-01-13 | 1970-02-03 | Mattel Inc | Method of producing a molded,edible product |
| US3656967A (en) * | 1970-01-21 | 1972-04-18 | Gen Foods Corp | Process for preparing a baked two-phase product |
| FR2241183A5 (en) * | 1973-08-17 | 1975-03-14 | Kelco Co | Cold milk pudding compsn - contg sodium phosphoalginate calcium sulphate dihydrate and sodium carbonate |
| US3892871A (en) * | 1974-02-19 | 1975-07-01 | Ned Cooper | High fructose corn syrup jellies and method for manufacture thereof |
| DE2420622A1 (de) * | 1974-04-27 | 1975-11-13 | Henkel & Cie Gmbh | Grundmasse fuer kaltanruehrbare nahrungsmittelueberzugs- und nahrungsmitteleinbettungsmassen |
| JPS5247027B2 (fr) * | 1974-06-14 | 1977-11-29 | ||
| US4146652A (en) * | 1977-01-28 | 1979-03-27 | Rich Products Corporation | Intermediate moisture, ready-to-use frozen whippable foods |
| GB1579324A (en) * | 1977-05-23 | 1980-11-19 | Quaker Oats Ltd | Intermediate moisture pet foods |
| US4344969A (en) * | 1980-12-29 | 1982-08-17 | The Procter & Gamble Company | Single-dough cookies having storage stable texture |
-
1981
- 1981-08-18 US US06/293,924 patent/US4444799A/en not_active Expired - Fee Related
-
1982
- 1982-06-23 CA CA000405775A patent/CA1172096A/fr not_active Expired
- 1982-07-05 DK DK300082A patent/DK300082A/da not_active Application Discontinuation
- 1982-07-07 ZA ZA824825A patent/ZA824825B/xx unknown
- 1982-07-22 JP JP57129512A patent/JPS5831932A/ja active Granted
- 1982-07-26 AU AU86393/82A patent/AU560832B2/en not_active Ceased
- 1982-08-13 DE DE8282401534T patent/DE3273609D1/de not_active Expired
- 1982-08-13 EP EP82401534A patent/EP0072758B1/fr not_active Expired
- 1982-08-17 NZ NZ201611A patent/NZ201611A/en unknown
- 1982-08-17 ES ES515048A patent/ES8307457A1/es not_active Expired
-
1984
- 1984-10-04 CA CA000464718A patent/CA1246929A/fr not_active Expired
-
1985
- 1985-02-01 IN IN70/CAL/85A patent/IN164120B/en unknown
- 1985-02-06 ZA ZA85893A patent/ZA85893B/xx unknown
- 1985-02-12 PH PH31850A patent/PH21732A/en unknown
- 1985-02-13 DE DE8585400242T patent/DE3585291D1/de not_active Expired - Fee Related
- 1985-02-13 EP EP85400242A patent/EP0155203B1/fr not_active Expired - Lifetime
- 1985-02-15 ES ES540468A patent/ES8702120A1/es not_active Expired
- 1985-02-15 IE IE379/85A patent/IE57879B1/en not_active IP Right Cessation
- 1985-02-15 NZ NZ211138A patent/NZ211138A/en unknown
- 1985-02-16 JP JP60029178A patent/JPS60188027A/ja active Pending
- 1985-02-18 AU AU38928/85A patent/AU586417B2/en not_active Ceased
- 1985-10-09 JP JP60226626A patent/JPS61108325A/ja active Pending
-
1986
- 1986-05-16 ES ES555041A patent/ES8707844A1/es not_active Expired
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4163805A (en) * | 1975-12-24 | 1979-08-07 | Scm Corporation | Reconstituted food product |
| FR2462105A1 (fr) * | 1979-08-01 | 1981-02-13 | Quaker Oats Ltd | Procede pour fabriquer un produit alimentaire d'imitation contenant un alginate, morceaux de viande, fruits et autres produits alimentaires obtenus |
| EP0031718A2 (fr) * | 1979-12-26 | 1981-07-08 | THE PROCTER & GAMBLE COMPANY | Produit alimentaire sous forme de pâtes et de biscuits et procédé pour sa préparation |
| EP0040048A1 (fr) * | 1980-05-08 | 1981-11-18 | Merck & Co. Inc. | Fibres d'alginate de calcium |
| EP0072758A1 (fr) * | 1981-08-18 | 1983-02-23 | NABISCO BRANDS, Inc. | Composition comestible gélifiée de consistance ferme pour produit de boulangerie à conservation prolongée et procédé pour sa fabrication |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4752484A (en) * | 1986-12-23 | 1988-06-21 | The Procter & Gamble Company | Dual-textured cookie products containing a unique saccharide mixture |
| US4781938A (en) * | 1986-12-23 | 1988-11-01 | The Procter & Gamble Company | Shelf-stable snack product |
| WO1998058549A1 (fr) * | 1997-06-24 | 1998-12-30 | Fuisz Technologies Ltd. | Procede de preparation de confiserie par hydratation positive et produit obtenu |
| US6517886B1 (en) * | 1997-06-24 | 2003-02-11 | Biovail Corporation International | Positive hydration method of preparing confectionery and the resulting product |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0155203A3 (en) | 1988-05-25 |
| ES515048A0 (es) | 1983-08-01 |
| ZA824825B (en) | 1983-04-27 |
| CA1172096A (fr) | 1984-08-07 |
| ES8707844A1 (es) | 1987-09-01 |
| AU3892885A (en) | 1986-08-21 |
| ZA85893B (en) | 1985-09-25 |
| ES8307457A1 (es) | 1983-08-01 |
| PH21732A (en) | 1988-02-10 |
| CA1246929A (fr) | 1988-12-20 |
| DE3273609D1 (en) | 1986-11-13 |
| IE850379L (en) | 1983-05-25 |
| JPS60188027A (ja) | 1985-09-25 |
| ES540468A0 (es) | 1987-01-01 |
| NZ211138A (en) | 1988-03-30 |
| AU560832B2 (en) | 1987-04-16 |
| DE3585291D1 (de) | 1992-03-12 |
| JPS5831932A (ja) | 1983-02-24 |
| AU8639382A (en) | 1983-02-24 |
| AU586417B2 (en) | 1989-07-13 |
| US4444799A (en) | 1984-04-24 |
| IN164120B (fr) | 1989-01-14 |
| ES555041A0 (es) | 1987-09-01 |
| EP0155203B1 (fr) | 1992-01-29 |
| IE57879B1 (en) | 1993-05-05 |
| JPS6114771B2 (fr) | 1986-04-21 |
| EP0072758B1 (fr) | 1986-10-08 |
| NZ201611A (en) | 1985-10-11 |
| DK300082A (da) | 1983-02-19 |
| EP0072758A1 (fr) | 1983-02-23 |
| ES8702120A1 (es) | 1987-01-01 |
| JPS61108325A (ja) | 1986-05-27 |
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Legal Events
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